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Executive Souschef


In charge of the daily Galley operation , cooktraining ,implement USPH , HACCP, Menuedesign, quality controll, cost controll,odering provisions, appraisel and personal performence, disciplinary managment, crowd and crises managment, high quality food prodution


Royal caribbean international , Executive Souchef , from dec 2002 to june 2004, my duties are supervising daily food operation , odering provison, cooks training, responsible catering for 3500 guest and 1250 crew , food and staff cost management, health and sanitation management,appraisals and personal performenc


Highe school in Germany, aprendenschip as a cook in Germany,

Study at the industry and commerce board at lübeck from 1980 to 1985 ccok , frerch cuisine.


HACCP ,USPH, ISO 9002 . STCW-95 , Safty course for personal nominated to assist passenger in emergency situation , Crises and Management and Human Behavior, Proficiency in survival craft and rescue boats other than fast rescue boats , seman identity docoment no.3212016692.


Languajes , german , english , spanish, french cuisine.

computer skills, windos, exel ,


High Traind international chef , in frech cuisine , italien food , south west food, caribbean food , latin america food.

san jose,
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